Lightly cooked crunchy vegetables in a deliciately spiced creamy sauce.
- 1 bag baby spinach (500g bag)
- 200 ml milk of choice (I used unsweetened oat)
- 1 teaspoon mixed curry powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic granules
- 1 bunch sprouting broccoli (can use regular broccoli)
- handful of mange tout (snapped in half) (can use sugar snap peas instead)
- 1/2 cup frozen garden peas
- 1 tablespoon cornflour
- 1 tablespoon nutritional yeast (can omit or sub hard grated cheese)
- 1/4 teaspoon black pepper
- salt to taste
- pinch of red chilli flakes (if desired)
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Ensure the spinach is clean and drained of any water. Place in a large pan (I used a wok pan) and add the milk. Sprinkle over the curry, cumin and garlic and cook until wilted.
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Add the broccoli and mange tout and mix in. Cook for a couple of minutes stirring frequently to ensure even cooking.
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Sprinkle the peas over and allow to cook through for 3-4 minutes.
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Using a slotted spoon or similar, remove the vegetables from the pan and set aside to keep warm.
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Sprinkle the cornflour over the remaining liquid in the pan and use a whisk to make a sauce. Add the nutritional yeast and black pepper and cook until you have a reasonably thick sauce (add more milk if it's too thick, add more cornflour if it's too runny). Add salt to taste if needed.
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Spoon the sauce over the vegetables and gently mix through. Sprinkle chilli flakes over if using and finish with a bit more black pepper.
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Enjoy!
